Chicken and Barley Soup; Homemade Chicken Stock

Total time: 60 minutes

Chicken and Barley SoupI love barley, as a side dish, as a substitute for rice in risotto, and in soups. The barley that I get is (I think) partially pre-cooked so it cooks in about 20 minutes. Regular pearl barley takes about 45 minutes. I'm sorry that I can't be specific about the amount to use. I used 3/4 cup of mine and it was perfect and made a thick soup. If you want a thinner soup use 1/2 cup. If the soup ends up to thick for your taste, add more stock. It's soup... It's easy to fix!

Ingredients:

3 - 4 cups cooked chicken, more or less, 450gr, 15.8oz

4 - 5 carrots, 360gr, 12.7oz

3 - 4 ribs celery, 200gr, 7oz

1 onion, 175gr, 6.18oz

1 can sweet corn, 15oz, drained, 210gr, 7.4oz

1 can whole tomatoes, 425gr, 15oz

1/2 - 3/4 cup pearl barley, 100gr, 3.5oz

1 1/2 - 2 quarts chicken stock 1440gr, 50.8oz

Instructions:

Bring stock to a boil over medium high heat.

Cut carrots in half, the long way then thinly slice. 1/8" (3 cm). Add to stock.

Thinly slice celery, add to stock.

Chop onion, add to stock.

Open and drain sweet corn and add to stock.

Add barley to stock.

Cover and simmer - may need to reduce heat a bit. Let simmer for 30 minutes.

Chicken StockTime: 90 minutes You can use a whole fryer or any chicken parts to make stock. Leftover chicken bones, a package of wings, etc. I used the meat I wanted for the soup: 2 chicken thighs with legs and bones and one breast. If you use a whole chicken you should have stock left to freeze for other uses.

Ingredients:

2 chicken thighs and legs with bone in

1 chicken breast - bone in or not

the tops from a bunch of celery if you have it

2 - 3 ribs celery

2 carrots

1 onion

bouquet garni

enough water to just cover everything

1 tbs chicken base or 1 chicken stock cube or salt to taste

Instructions:

Cut the vegetables into large chunks. If you are using the tops to a bunch of celery use them all - including the leaves.

Put chicken, vegetables and herbs into a soup pot or Dutch oven.

Add water to cover. Cover, bring to a boil, reduce heat and simmer for an hour - or 2 or three; the longer the better.

If you're using an uncooked whole chicken cook at least 2 hours.

Can be made anytime during the day, cooked for 1 - 4 hours unattended and finished before dinner. Strain stock and return stock to pan. Pick the chicken off the carcass, cut or tear into bite-size pieces and set aside. Discard bones and vegetables.